Achari Gosht

Ingredients(for 1 medium bowl (approx. 200g cooked gosht with gravy))

• 250g Lean mutton (gosht), boneless (cut into bite-sized pieces)
• 1 tablespoon Mustard oil (sarson ka tel)
• 1 medium Onion (finely sliced)
• 1 medium Tomato (finely chopped)
• 1 tablespoon Ginger-garlic paste (freshly ground preferred)
• 2 tablespoons Curd (dahi) (low-fat)
• 1/2 teaspoon Mustard seeds (rai)
• 1/2 teaspoon Fennel seeds (saunf)
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 1/4 teaspoon Nigella seeds (kalonji)
• 1 teaspoon Coriander powder (dhaniya)
• 1/2 teaspoon Red chilli powder (adjust to taste)
• 1/4 teaspoon Turmeric powder (haldi)
• to taste Salt
• 2 tablespoons Fresh coriander leaves (for garnish) - optional

Instructions

1. 1

   Heat mustard oil in a heavy-bottomed kadhai until it starts to smoke lightly. Reduce heat to medium and add mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds. Sauté for 1 minute until aromatic.

   2 minutes

   Let the oil smoke to reduce pungency and ensure authentic achari flavor.

2. 2

   Add sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

   4 minutes

   Keep stirring to prevent the onions from sticking and burning.

3. 3

   Add mutton pieces and sear on high heat for 2-3 minutes, ensuring all sides are browned. This helps seal in the juices.

   3 minutes

   Do not overcrowd the pan for even browning.

4. 4

   Mix in chopped tomato, turmeric, red chilli powder, coriander powder, and salt. Cook until the tomato softens and oil starts to separate.

   3 minutes

   Mash the tomato with the back of your spoon for a smoother gravy.